Ahhh, yes.. the different state shaped tortillas. Most of mine when
starting out,
resembled Florida
The key to the round shape. .(and I've in no way
perfected it,
but I can get a decent roundish shape
).. is to roll, pick up and give a
1/4 turn, roll, pick up, give a 1/4 turn..etc etc.
I don't roll all mine out in advance, but I do pinch off a small palmfull, make a sort of flattened
disc shaped form out of it. I make all my little 'disc shapes' first, and then roll one at a time..
.usually having one the skillet, the other ready to go.
Keeping them stored has never been a problem for me, probs because we go through them pretty fast
(in a house with 3 teenagers, it's expected). I'm trying to remember back to the authentic Mexican
household I lived in (where I learned to make them), and honestly, I can't remember what she stored
them in afterwards either !
During the process, I usually keep mine in between foil. They never sit long enough to lose their
fresh taste.
M
>
> They turned out pretty good(not perfect shape)but everything else was
good.
> I did take into account that cup measurements vary so I chose the middle
of
> the road for measuring--spoon into the cup and level. For this particular recipe next time I will
> scoop the flour as it was obvious right away that more flour was needed(for my taste) in relation
> to the lard. But I
fiddled
> with the proportions and then wrapped the dough in plastic wrap and let it rest for a half hour. I
> rolled them out on Silpat so sticking wasn't a problem. I was undecided about which was best for
> production so ended up rolling them all out and sandwiching them between foil until baked and had
a
> couple of stuck spots. All in all, they weren't that much different to handle than pizza dough, or
> pie crust or dog cookie dough and certainly
not
> as nasty as a slack bread dough. Now that I've done it once I can see
that
> it would be no problem to roll one and then while it bakes, roll out another. I had been worried
> (unnecessarily)that turning them when baking would be a problem I don't have a tortilla warmer, so
> what's the best way to keep them warm without either drying out or getting steamy? Thanks Janet